Add the sifted flour gradually. Stir till all traces of flour are gone.

Add the baking powder.

Add a pinch of salt.

Mix the batter to a light airy mass. Scrape down the sides of the bowl as needed.

Stir in carefully the lemon zest with a spoon until just combined.

Spoon the mixture into the baking cups until they are half full.

Bake at 325 °F – 170 °C degrees for 15 - 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Set aside on a cooling rack to cool.

Notes

Use always the finest and fresh ingredients.
Measure all ingredients in advance and put them in separate bowls ready for use.
Ensure your cupcake baking pan is clean. All ingredients must be at on room temperature. Don’t stir too long.
Let the cupcakes cool down on a cooling rack. You can use margarine in place of butter.